Buffalo Chicken Spaghetti Squash Boats

When the weather starts too cool down, the idea of eating a salad for dinner just doesn't always register. I'm usually looking for something warm and hearty during the Fall and Winter months.

When looking for something a little less carb-heavy, a Spaghetti Squash Boat fit's the not-a-salad bill on a chilly evening.

Spaghetti Squash is a bit of an oddity. Is is a noodle? Is it a vegetable? Who cares! It's tasty. But it's a bit of a blank canvas, so it's a perfect vehicle for punch, spicy buffalo chicken. For extra texture, I like to top this boat with fresh carrots and celery - just like you'd find on a platter served along with your chicken wings. And a drizzle of creamy dressing for good measure!

Buffalo Chicken Spaghetti Squash Boats

Ingredients

· 2 medium spaghetti squashes, halved and seeded

· 4 tbsp olive oil

· 1 tsp salt

· ½ tsp pepper

· ½ tsp garlic powder

· ½ tsp onion powder

· 2 boneless, skinless chicken breasts

· 5oz buffalo style hot sauce

· 4oz cheddar or pepper jack cheese, shredded

· 2 carrots, peeled and diced

· 1 celery stalk, diced

· 4 scallions, sliced thin

· Ranch or blue cheese dressing

Preheat oven to 425F.

Place the spaghetti squash boats cut-side up on greased baking sheets. Drizzle the squash with half of the olive oil. Season with half of the salt, pepper, garlic and onion powder. Roast for about 30 minutes.

Add the chicken to the pans with the squash. Drizzle with the remaining olive oil. Season with the remaining spices. Return the pans to the oven and bake for another 22 minutes or so until the chicken is cooked through.

Allow the chicken to rest under tented foil for about 4-5 minutes. In the mean time, use a fork to pull the squash away from its skin creating the “spaghetti noodles” for each boat.

Chop the chicken into bite-sized pieces and toss with the buffalo sauce. Nestle spoons of the chicken into the cavity of each spaghetti squash. Top each squash with shredded cheese. Return to the oven for about 5 minutes until the cheese is melted and bubbly.

Serve the boats warm topped with a sprinkle of carrots, celery, scallions and a drizzle of dressing.

Serves 4

Gluten Free Friendly!